Curry Leaves Thokku

It is not really uncommon to see people picking up curry leaves used in seasoning and keeping it aside. Sounds a very simple act, as if these curry leaves are meant for goats and other herbivores and not really for man :) 

However, if one knew the benefits of this simple, commonplace leaf used in seasoning, found in almost every dish in South Indian cuisine, the heavy cost of this act, one out of ignorance, can be realized. 

Curry leaves, a few of them, about 4-5, washed and eaten raw in the morning are said to reduce much unwanted abdominal fat. Curry leaves, soaked in warm water, laced with little honey is an age old remedy for constipation. Curry leaves churned along with butter milk not only enhance the flavor but help cure acidity and indigestion problems. Basically, these simple leaves, a rich source of iron and folic acid work wonders in small ways in every meal if we eat them religiously. 

Curry leaves rubbed and added to a ladle of coconut oil, heated lightly and applied onto scalp can promote healthy and jet black hair growth. I can stand a solid witness to this effect. 

Shanti Krishnakumar's Cook book is a blog which I have been following for over an year. Her recipes combine a mix of traditional Tamil recipes and many from the present, modern times. There are lots of useful tips that come in very handy. Please feel free to visit - http://shanthisthaligai.blogspot.in/ for any reference. 

So when Shanti Aunty listed out a recipe for curry leaves thokku in her blog space, I could not waste a minute and immediately set out to try it. The preparation time is about 20 minutes only and I loved the thokku very much. I mixed it with warm rice and a spoon of oil and relished it thoroughly. 

Here is the link to the recipe on Shanti Krishnakumar's Cook book - karuveppilai-thokku-curry-leaves-thokku

I am jotting down the ingredients and the method for any direct/future personal reference. I omitted the use of sundakkai or turkey berry prescribed in the original recipe as I did not have them at home when making the thokku. 

INGREDIENTS:
Curry leaves - 4 cups tightly packed
Tamarind - a lemon sized ball
Dry red chillies - 4 (I used 5)
Pepper - 1/4 tsp (I used a little over 1/4 tsp, may be 1/2)
Cumin seeds - 1/2 tsp
Salt - as per taste
Ghee - 1 tsp.
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

Method: 

1. Soak the tamarind in little water to soften it. 

2. In a thick bottomed pan, add ghee and when warm, add to it pepper and red chillies and fry them well. Add them to the mixer. 

3. Add the softened tamarind as well to the hot pan and saute once, add to the mixer. 

4. Wash the curry leaves and drain all water, saute in the same pan till all moisture is lost, add little extra ghee if needed. Add this too to the mixer. 

5. When all contents in the mixer are cooled, grind well to a paste. 

6. In the same pan, add gingelly oil, when the oil is hot, add cumin seeds, mustard, hing and salt to taste, transfer the thick curry leaves paste from the mixer to this pan. Mix and stir well until oil begins to leave the sides. 

7. At this stage, transfer to an air tight container, clean and free from moisture, store for later use.  


Thanks to Shanti Aunty for sharing such a valuable recipe :)